Keep stirring and squashing black sapote pulp for another 1 to 2 minutes until the gravy becomes a bit more liquid and smooth in appearance.

Add the red wine and cook for another 1 to 2 minutes until the wine is incorporated and the gravy is bubbling slightly.

Mix in any juices drained off resting meat and cook for another 30 seconds or so. Serve gravy separately, or spoon over meat and finish with a grind of fresh black pepper. Serves 2 to 3 people.

<strong>Notes</strong>

This is very more-ish so err on the generous side. If you are serving six people I would suggest that you triple these amounts. If you want a flash finish, rub the finished gravy through a sieve with a spoon before serving.

The brilliant gel texture of black sapote and the ease with which it develops caramel flavours when pan cooked makes it a great base for gravy.

Unlike red wine jus, this will 'sit' on the meat and end up in your mouth, and not be left on the plate or down your shirt front!

This gravy only takes a few minutes to make. Have your black sapote pulp ready, and cook the gravy once your meat is cooked and resting.

We love it with steak, and it will go well with roast beef and game meats such as duck, venison or kangaroo.